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Matzoh Ball Chicken "Stew" (Soup)

Contributed By: Judy | See all of Judy's recipes
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Active Time:  1 Hour 30 Minutes
Total Time:  2 Hours
  20 servings
This has been adapted from my mother's traditional holiday soup recipe.
1 pkg chicken fryer, cut up
1 pkg chicken breasts (with bones)
1  large onion
1 bag petite carrots, leave whole
3-4  stalks celery, cut into small pieces
seasoning salt
1 box Mrs. Grass "Homestyle" chicken soup mix
1 box Manischiewicz Matzoh Ball Mix (2 pkgs)
4 Tbs canola oil
4  eggs
Place chicken in pot and cover with water. Bring to boil, skim fat (about 20 minutes).

Add onion, celery, carrots, salt, parsley and seasoning salt. Cover and cook 1 hour.

Remove chicken and lay on baking sheet, single layer. Add Mrs. Grass seasoning & noodles to soup. Leave pot covered and remove from heat.

After chicken cools, about 45 minutes, discard skin and tear pieces of meat into soup. Stir to blend.

MATZOH BALLS: Follow mixing instructions on box, cook covered for 30 minutes. Place cooked balls into soup and carefully stir to blend.

Best to serve next day.

Date Added: 09/07/2010
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